Watervale Beef Short Ribs – 1.6kg These Watervale Beef Short Ribs are packed with flavour and beautifully marbled, making them ideal for slow cooking, smoking, or braising. Weighing approximately 1.6kg, these ribs are sourced from premium cattle raised in the Central West and prepared with care for maximum tenderness. When cooked low and slow, the meat pulls back from the bone and becomes rich, juicy, and full of depth—perfect for hearty meals or impressive entertaining. Recipe Idea: Slow-Braised Beef Short Ribs Preheat your oven to 160°C. Season 1.6kg of Watervale Beef Short Ribs generously with salt and pepper. In a heavy-based pot or Dutch oven, heat 2 tablespoons of oil and sear the ribs on all sides until browned. Remove and set aside. In the same pot, sauté 1 chopped onion, 3 cloves of garlic, 2 diced carrots, and 2 celery stalks until softened. Deglaze with 250ml red wine, then add 500ml beef stock, 2 tablespoons tomato paste, and 2 sprigs each of thyme and rosemary. Return the ribs to the pot, cover with a lid, and braise in the oven for 3–3.5 hours or until the meat is tender and pulling from the bone. Rest for 10 minutes before serving with creamy mash, polenta, or roasted root vegetables.